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Fast & Frugal Friday: Seared Herb Roasted Pork Loin

Sizzle……sizzle. No, I am not talking about it being hot outside, I am talking about that beautiful sound your hear when you sear meat. I do not always have the bit of extra time it takes but I decided to make the time as I love the results and it truly does make a difference: the process caramelizes the sugars and proteins that are in the surface of the meat, which results in more flavor and a nice crust (even the hubby/wife and kids will notice so do it). Do not think you have the time? It took me 30 minutes to get the meal to the table including sides.
Ingredients:
1 lb. piece of pork loin, trimmed of large areas of fat
1 tablespoon plus 2 teaspoons vegetable oil (use as need higher smoke point)
2 teaspoons thyme, chopped or 3/4 dried
2 teaspoons dried rosemary
1/8 teaspoon salt and pepper

Directions:
1. Mix 2 teaspoons of oil with the herbs, salt and pepper to form a wet rub/paste and rub all over the pork loin. Allow pork to remain out of the refrigerator and to sit 20-30 minutes prior to searing so that it is not a super cold piece of meat going in the pan. Now is when you go off to do laundry, go through the mail, etc.

2. Preheat the oven to 375 degrees.

3. Heat the remaining oil in an ovenproof pan over medium heat until it look likes it is shimmery. Add the roast and brown on all sides, about 10 minutes. Remember to leave the meat alone and do not flip it until it easily lifts form the pan or you will rip that lovely crust. I also use a splatter screen during this time.*

4. Once all sides have been seared, place the pan in the oven and cook for 15 minutes or until a thermometer registers 155° F in the center. Since my cut was only a pound it did not take long. Expect a minimal 15 minutes for each additional pound.

5. As with all meats, if you have time, let it sit for a few minutes so that the juices do not run out as soon as you cut the meat.

Time-saver: You can be prepping your side dishes while the searing process is underway.
Skin-saver: Remember that the pan was in the oven and do not go to grab it a few minutes later -keep an oven mitt on the handle so you do not burn yourself like I did.